Cilantro lime vinaigrette is a fragrant and tangy dressing that's great on a salad but also makes a delicious sauce and marinade.
A restaurant that my friends and I like to visit, makes the most delicious cilantro lime vinaigrette. The flavors are fantastic and its rich and silky texture reminds me a little of a pesto sauce. So I thought I'd give it a try and attempt to create a similar yummy salad dressing.
Don't you just love the beautiful green color of the final product?
Making Cilantro Lime Vinaigrette Recipe
Above is an image of the ingredients I thought I could taste in the original.
I only used one clove of garlic, but I'm sure that the original has more. And, if you are a garlic lover I suggest you add at least one more clove if not 2 or 3.
In the end, I felt that this was a little more tart and not quite as thick as the restaurant dressing.
However, it was delicious, and I loved the way it looked and tasted on this fresh red spinach salad.
Next time I'd try less lime juice and more oil.
Other Ways to Use Cilantro Lime Vinaigrette
- As a pasta sauce just like pesto with extra cheese
- In a pasta salad that's served cold
- As a dip for veggie sticks - straight or mixed with mayo or sour cream
- To marinate beef, chicken, and seafood
- As a finishing sauce for fish, steak, or grilled vegetables
Either way, I'm happy with this recipe, and next time I will definitely try tweaking the ratio of oil and lime a bit.
But that's the fun of a vinaigrette. You can work with different ratios of oil and acids, along with many different add-ins, to make a tasty homemade dressing any day of the week.
I even have a recipe for standard dry spice salad seasoning I make in a pinch with olive oil and balsamic vinegar. It's great for a go-to quick dressing but sometimes it's fun to create something new.
Cilantro Lime Vinaigrette
- 1 cup fresh cilantro leaves tightly packed
- 3/4 cup extra virgin olive oil
- 1/2 cup fresh lime juice
- 1 tablespoon lime zest
- 1/4 cup grated Parmesan cheese
- 1 clove garlic
- pinch of salt and pepper
- Wash and dry the cilantro and remove leaves from the stems.
- Place the garlic, cilantro leaves, and cheese in a food processor and chop
- Add the lime juice and zest and process.
- While the processor is running slowly add olive oil through the top.
- Serve or refrigerate for up to one month.
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.